Method

1. Place the tomatoes on a baking tray and using a handheld blow torch, char the skins until they get a charred black look and the skin shrinks and tears. (if you do not have a blow torch, you can char them over the grill or over a gas burner on the stove while using tongs)
2. Allow to cool, then peel away the skin and remove the cores from each tomato.
3. Remove the seeds and chop the tomatoes roughly.
4. Place the tomatoes in a large mortar and pestle or food processor.
5. Begin pounding the tomatoes gently to break them up, then add all the remaining ingredients and mix well.
6. Add the olive oil to taste while mixing with a wooden spoon, you should need no more than 2 tablespoons.
7. Season with salt and pepper and allow flavours to meld for about 10 minutes before serving with baked corn tortilla chips, or keep in refrigerator until serving.